1. Cooking Terms—(67)
Foods—Unit 8

2. Cooking Terms Bake Broil Dry heat without a cover
Under direct heat source

3. Cooking Terms Barbecue Baste Cook over hot coals
Keep moist & add flavor

4. Cooking Terms Batter Bread Flour & liquid mixture
Coat with crumbs & egg

5. Cooking Terms
Beat
Blend
Mix or stir quickly
Mix until combined

6. Cooking Terms Braise Brown Seared & then simmered
Cooking in hot fat until brown

7. Cooking Terms Candy Caramelization Sugar syrup until coated
Cooking in sugar until brown

8. Cooking Terms Coat Core Thoroughly cover a food
Remove center part of food

9. Cooking Terms Cream Cut in Beat until fluffy
Combine solid fat with dry ingredients

10. Cooking Terms Deep Fry Dice Large amount of hot fat
Small cubes even size

11. Cooking Terms Dredge Dress Dipping in a dry ingredient Before cooking
Trim & clean poultry & fish

12. Cooking Terms Equivalent Flake Same expressed differently
Break fish into small pieces

13. Cooking Terms Flour Fold Sprinkle or coat with flour
Add dry ingredients gently to an air filled mixture

14. Cooking Terms
Fry
Garnish
Cook in hot fat
Decorate with edible items

15. Cooking Terms Glaze Grate Sugar syrup producing a shiny covering
Shred food by rubbing on a grater

16. Cooking Terms Grease Grilling Coat food or utensil with oil
Short order cooking on a griddle

17. Cooking Terms Julienne Knead Cut into long narrow strips
Fold-press-squeeze dough usually with your hands

18. Cooking Terms Marinate Mince
Soak food liquid & seasoning to improve flavor
Tiny cuts

19. Cooking Terms Mold Pan Broil Shape using a form
Cook without fat & pour off fat as it accumulates

20. Cooking Terms Parboil Pare Boil first & then cook in a different way
Remove outer covering with a knife or peeler

21. Cooking Terms Pit Poach Remove seed of fruit or vegetable
Cook in simmering liquid

22. Cooking Terms Preheat Puree Heat oven before baking
Blend into a thick paste—no lumps

23. Cooking Terms Quarter Recipe Cut into 4 equal parts
Instructions for preparing food

24. Cooking Terms Reconstitute Reduce
Return to previous state by adding water
Decrease liquid by boiling

25. Cooking Terms Roast Roll Cook in the oven with dry heat
Shape into round mass + flatten dough to an even thickness with rolling pin

26. Cooking Terms Saute Scald
Cook in small amount of fat—flipping frequently
Heat just below the boiling point

27. Cooking Terms Scallop Score Cover with sauce & bake
Small, shallow cuts on food

28. Cooking Terms Season Sift Add spices to increase flavor
Put ingredient into a sifter to remove lumps

29. Cooking Terms Simmer Skim Cook just below the boiling point
Remove a substance from the surface of a food

30. Cooking Terms Sliver Steam Cut into long slender pieces
Cook with vapor produced by boiling liquid without allowing food to contact the liquid

31. Cooking Terms Steep Sterilize
Let stand in boiling water to extract flavor (tea)
To make free of living microorganisms & bacteria

32. Cooking Terms Stew Stir Fry
Cook in liquid for a long time to season together
Even pieces of food cook quickly in a wok

33. Cooking Terms Strain Toast Separate solids from a liquid
Make surface of food brown by direct heat

34. Cooking Terms Truss Whip
Binding the wings & legs with string to prepare baking the bird
To beat rapidly –to incorporate air

35. Cooking Terms Yield Used on recipes Number of servings a recipe makes
How many are you serving?